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Chicken Cutlets with Tomato-Herb Pan Sauce
succotash

Active: 20 min Total: 30 min
Tonight's dinner features chicken cutlets topped with a versatile tomato-herb sauce that can use just about any fresh herbs you have on hand. We round the dinner out with a fresh vegetable succotash!
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Succotash:
  • Lima beans, fresh or frozen (sub peas) - 2 cups
  • Onions, red - 1/2 , chopped
  • Corn kernels, frozen or fresh (1 ear corn = ~1 cup / 165 g) - 2 cups
  • Mint, fresh - 1/2 bunch
  • Water - 3 Tbsp
  • Butter, unsalted - 2 Tbsp
  • Lemons - 1/2 , juice
Chicken Cutlets with Tomato-Herb Pan Sauce:
  • Tomatoes, cherry - 1 pint , halved
  • Garlic - 2 cloves , minced
  • Basil leaves - 1/4 cup , minced
  • Butter, unsalted - 3 Tbsp
  • Paprika - 1 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Chicken breasts, boneless and skinless - 1 lb
  • Flour, all-purpose or whole wheat - 1/3 cup

Nutrition Facts

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Prep

  1. Defrost lima beans if using frozen.
  2. Onions/ Corn / Tomatoes - Prep as directed. (Can be done up to 3 days ahead)
  3. Make herb butter - Garlic / Basil - Prep as directed. Heat butter in the microwave just until softened and starting to melt. Combine butter with garlic, basil, paprika, salt and pepper. (Can be done up to 3 days ahead)
  4. Chicken breasts - Slice into strips. Season with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
  5. Mint - Finely chop.

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Make

  1. In a saucepan, combine lima beans, water and butter. Cover and cook over medium-high heat until lima beans are tender (~10 minutes for fresh and ~5 minutes for frozen). Remove the cover and continue cooking until excess water has cooked off. Add onions and corn and continue cooking, stirring occasionally, until corn is tender, ~3 minutes. Add mint and a squeeze of lemon. Season with salt and pepper. Set aside, covered.
  2. While the succotash is cooking, toss chicken in flour (in a mixing bowl or plastic bag). Heat a large skillet over medium-high heat. Add half the herb butter to the hot pan. Cook chicken until it's no longer pink or to 165F / 74C, ~4 minutes on each side (depending on thickness). Transfer to serving dish.
  3. Increase heat to high, and add add remaining herb butter and tomatoes to pan. Saute until tomatoes begin to blacken in spots, ~4 minutes. Enjoy chicken with tomatoes over top and succotash on the side!

Nutrition Facts

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